574 EXPERIMENT STATION RECORD, IVol. 36 



counts of samples of milk by the rapid method and by the standard plate 

 method. 



In one series the ratio of the standax'd plate counts to the rapid plate counts 

 varied from 1 : 0.05 to 1 : 7.43 with an average of 1 : 0.96. In nearly two-thirds 

 of the counts the rapid method gave a loM'er count than the standard method. 

 In another series the ratio vai'ied from 1 : 0.02 to 1 : 2.8 with an average of 

 1: 1.17. Tests by other experimenters are reviewed which show that variations 

 occurring between duplicate plates or between different dilutions in the same 

 sample by the ordinary plate method are often as great as the above. 



A brief description is also given of a microscopic test for pasteurized milk 

 which has been noted from another source (E. S. R., 34, p. 113), and results 

 obtained with about 500 samples of milk tested by this method are noted. The 

 author claims that by this method not only freshly pasteurized milk but pas- 

 teurized milk that has become recontaminated can be readily detected. 



A list of cited literature is given. 



Comparison of a rapid method of counting bacteria in milk with, the stand- 

 ard plate method, W. D. Fbost (Jour. Infect. Diseases, 19 (1916), No. 3, pp. 

 273-287, figs. 6). — The method here described and the data reported have been 

 noted from another source (see above). 



Points in butter factory management under home separation, G. M. Valen- 

 tine (Jour. Agr. [New Zeal.}, 13 {1916), No. 1, pp. 17-25).— This paper deals 

 with the problems that arise in the management of gathered-cream butter 

 factories, including weighing, sampling, and testing cream ; neutralizing and 

 pasteurizing ; cooling and refrigeration ; power ; churning and moisture test- 

 ing ; and the keeping of records. 



A practical guide for the manufacture of butter and cheese, A. De Toth 

 (Chiia Practica de la Pabricacion de Mantequilla y Quesos. [Mexico City]: Sec. 

 Fomento, Colon, e Indus., 1916, pp. 164, fiffs. 65). — General directions are given 

 for making cheese and butter under Mexico conditions. 



Various experiments in making Cheddar cheese, L. Bibeiatj (Rpt. Dairymen's 

 Asso. Prov. Quebec, 34 {1915), pp. 222-230). — Brief results are given of cheese 

 making experiments conducted by the author at various dairy schools and 

 cheese factories in Quebec during 1914 and 1915. 



VETERINARY MEDICINE. 



Practical bacteriology, blood work, and animal parasitology, E. R. Stitt 

 {Philadelphia: P. Blakistori's Son d Co., 1916, 4- ed., rev. and enl., pp. 

 XVII +497, figs. 119). — This is the fourth edition of the work previously noted 

 (E. S. R., 2G, p. 174). Because of the rapid advances in the subject practically 

 every chapter has been revised and new material added. Portions of some 

 chapters have been entirely rewritten. A new chapter dealing with diseases ot 

 unknown or doubtful origin has been added, in which is discussed the vitamin 

 theory in beriberi and pellagra, as well as recent findings in typhus fever, rat- 

 bite fever. Rocky Mountain spotted fever, etc. 



Bacteriological keys, zoological tables, explanatory clinical notes, and an ap- 

 pendix giving directions for the preparation of tissues for examination in micro- 

 scopic sections, the mounting and preservation of animal parasites, the prepara- 

 tion of normal solutions, and the chemical examination of blood, urine, gastric 

 contents, and duodenal fluid, and a brief discussion of disinfectants and insecti- 

 cides are included. 



The packing for shipment of meat samples for bacteriological examina- 

 tion, L. FiLENSKi {Arb. K. Osndhtsamt., 50 {1915), No. 1, pp. 133-148). — Data 

 submitted show that meat samples to be sent for bacteriological examination 



